Archives

Apr

10

Papas Rellenas (stuffed potatoes) are a Chilean and Peruvian traditional dish. However, there are many Caribbean variations to this tasty recipe. In Cuba, the potatoes are stuffed with picadillo- a customary dish consisting of beef, tomatoes, cumin and other flavorful ingredients. It is no wonder that it is such a favorite among many Cuban communities abroad!

2. Drain and mash the potatoes – adding the salt, garlic powder and warm milk. DO NOT ADD BUTTER

3. Let cool. Grab a handful of the mashed potatoes and make a small bowl (about the size of half a large golf ball), making an indentation in the middle. Repeat.

4. Stuff the indentations with picadillo and bring the two halves together and smooth the outside. You should have a small picadillo-stuffed potato at this point. Repeat until you run out of potatoes or picadillo

5. Beat the eggs with water until they are fluffy.

6. Dip the rellena into the beaten egg, then roll them in the breadcrumbs mixture until lightly covered. Repeat once more

7. Cover the rellenas and refrigerate for at least 3 or 4 hours or overnight before the next step

8. Remove from the refrigerator and allow them to cool down to room temperature before frying

9. Fill a large frying pan with enough oil to cover half a ball

10. Fry each ball at least 2 minutes per side, turning once – or at least until they’re golden brown.

Note: There are many ways to serve papas rellenas- as a main dish or appertizer, hot or cold or even with spicy breadcrumbs! Share your papas rellenas experience with us on Facebook! Buen provecho!

share

Comments (1)

Someone may miss these subtle but important points:3. Let cool. Grab a handful of the mashed potatoes and make a small bowl (about the size of half a large golf ball), making an indentation in the middle. Repeat.Make a small ball, not bowl.8. Remove from the refrigerator and allow them to cool down to room temperature before frying.... allow them to warm up to room temperature. Not cool down after removing from the refirgerator.